These preserves make the most of summer stone fruit. With such ripe, sweet fruit, not much sweetener is needed. I love the depth of flavor that maple syrup imparts.

2 cups ripe white peaches, pitted and chopped

1 cup ripe sweet red plums, pitted and chopped

1/2 cup maple syrup

1/2 tsp. salt

8 cardamom pods

To a heavy medium-sized saucepan, add all of the ingredients. Bring to a boil over high heat, then immediately lower the heat to medium. Simmer until the preserves thicken enough to coat the back of a spoon, about 30 minutes. Once the preserves have cooled down, pick out and discard the cardamom pods. Ladle into a 2-cup jam jar, and chill.

These gluten-free fritters are delicious hot, warm, at room temperature, or cold. Here I've sprinkled them with fresh flat-leaf parsley leaves for flavor and color.

1 cup grated zucchini (about 1 medium)

1 cup grated yellow summer squash (about 1 medium)

1 Tbsp grated red onion

1 large egg

1/2 cup corn flour or fine cornmeal

1/2 cup grated Pecorino or Parmigiano-Reggiano cheese

1/2 tsp salt

About 6 grinds black pepper

2 Tbsp extra virgin olive oil

1/2 lemon, cut into thin slices for garnish

Place the grated zucchini, squash, and onion on a large clean dish towel, bundle up, and squeeze well to drain. Discard any liquid. Place the drained grated zucchini, squash, and onion in a medium bowl. Add the egg, corn flour, cheese, salt, and pepper, and stir just until combined.

Brush the inside of a 10-inch nonstick skillet with the oil, and heat over medium-high. When hot, add six 1/4-cupfuls of the batter, and cook until golden brown on the first side, about four minutes. Flip and cook until the other side is similarly golden brown, about another four minutes. Drain on a paper towel. Serve with lemon.

These moist, flavorful muffins are whole-wheat and packed with banana flavor. Don't despair when all of your bananas turn brown--instead, make this recipe!

Nonstick cooking spray

6 medium-sized ripe bananas

1 13.5-oz can coconut milk (ideally full-fat)

4 large eggs

1 Tbsp pure vanilla extract

3 cups white whole-wheat flour

1 cup granulated sugar

2 tsp baking powder

1 tsp salt

Heaping 1/2 cup dark chocolate chips

Preheat the oven to 375 degrees F. Spray the wells of two standard-size muffin pans (each with 12 wells) with cooking spray. In a large bowl, mash bananas with coconut milk, eggs, and vanilla. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Pour the dry mixture into the wet mixture, and stir just until combined. Stir in the chocolate chips.

Pour into the greased muffins pans, and place in the oven. Bake, changing the position of the pans halfway through, until only a few crumbs cling to a tester when inserted into the center of a muffin, about 30 minutes total. Let cool in the pans for 5 minutes, then on a cooling rack for another 10 minutes.

Paleo, gluten-free, dairy-free, vegan, low-sugar, and relatively high in fiber and protein, these cookies are delicious and guilt-free! They're also incredibly easy to prepare! Try them with a glass of cold coconut milk to reinforce the coconut flavor.

Preheat the oven to 375 degrees F, place a rack in the center of the oven, and line a baking sheet with parchment paper. In a large bowl, stir together the tiger nut flour, coconut, baking powder, and salt. Add the coconut milk, peanut butter, agave nectar, and vanilla extract, and stir until well mixed. Stir in the chocolate chips until evenly distributed. Using an ice cream scoop, scoop rounds onto the parchment, spacing them about 1 inch apart. Flatten each round a bit with your palm.